Vincent's is pleased to be a participant in
Downtown Escondido Restaurant Week
1st Week: May 4-7
2nd Week: May 11-14
Tuesday-Friday 5PM-9:30PM
3 courses $30.

Downtown Escondido
Restaurant Week

May 11th – 14th

please select one item per course

First Course

Roasted and Butternut Squash and Ricotta Cheese Raviolis
with Sage Beurre Noisette
ravioli filled with a savory mixture of roasted butternut squash, shallots, and ricotta cheese, finished with a sage beurre noisette and shaved parmesan cheese
Brie en Croûte and Petit Arugula Salad
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad
Black Bean Soup
topped with a dollop of crème fraîche, avocados and cilantro

Second Course

Chicken Diablo with Parmesan-Rosemary Fries and Vegetable Tian
marinated Jidori chicken, brushed with mustard and topped seasoned bread crumbs,
oven roasted and finished with a mustard-anchovy au jus,
served with Parmesan-rosemary fries and a summer vegetable tian
Potato Wrapped Scottish Salmon with a Sherry-Caper Sauce
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted,
finished with a sherry-caper beurre blanc, served with a medley of seasonal vegetables
Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a potato and roasted garlic mash

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes
topped with vanilla ice-cream
Dessert du Jour
$30

per guest
all participating guests must be seated before 6pm
Trois et Trois dinners may not be shared or split
18 % gratuity will be charged for parties of six or more

Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Henri Alain Delahay

Reserve your table now.
760-745-3835

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